How To Cook Liver

<p>There is a simple and very tasty variant of supper. One can serve the liver with light vegetable salad and cooked potatoes.</p> <p>The fried liver is not at all inferior to meat, and sometimes, it is even better. Selecting a liver, pay attention to freshness and age of the product. The fresher the liver is, the more quickly and brighter it will be cooked.</p> <h2>Ingredients:</h2> <ul><li>500 Gram of the beef liver;</li><li>salt - to your taste;</li><li>flour for coating- 5 table spoons;</li><li>seed oil (a refined one) – 5 table spoons;</li><li>greenery- to your taste (and desire).</li></ul> <h2>How To Cook</h2> <p>1. Prepare fresh liver, the flour, the oil for frying and the salt. It is better to frostbite the liver a little, it will be sliced more easily and run off less with blood on a saucepan.</p> <figure><a class="images-link" data-lightbox="gallery" href="https://abbigli.com/thumbs/oOeUEC-_jrVT_oVnQyGHtYNqiyk=/33fd333c011e4559a080d3f0c5b392ef"><img src="https://abbigli.com/thumbs/unsafe/fit-in/1000x0/https://abbigli.com/thumbs/oOeUEC-_jrVT_oVnQyGHtYNqiyk=/33fd333c011e4559a080d3f0c5b392ef" data-image="29649"></a></figure> <p>2. It is easy to cut the frozen liver; cut it into pieces up to 1 cm of thickness. If the liver is old, one must better a little pound it with a cooking hammer through the membrane. Salt it from all sides.</p> <figure><a class="images-link" data-lightbox="gallery" href="https://abbigli.com/thumbs/bgJDKEz6M-d8fjI5ogtYYdZRFXg=/8c8a26854def4af0aa710818abb5f5be"><img src="https://abbigli.com/thumbs/unsafe/fit-in/1000x0/https://abbigli.com/thumbs/bgJDKEz6M-d8fjI5ogtYYdZRFXg=/8c8a26854def4af0aa710818abb5f5be" data-image="29650"></a></figure> <p>3. Bead each slice in wheat flour.</p> <figure><a class="images-link" data-lightbox="gallery" href="https://abbigli.com/thumbs/wnc5EFI4P_-1s4Vtv4uoQp7A40Y=/fac52be0e23e45699d28e051784dcc66"><img src="https://abbigli.com/thumbs/unsafe/fit-in/1000x0/https://abbigli.com/thumbs/wnc5EFI4P_-1s4Vtv4uoQp7A40Y=/fac52be0e23e45699d28e051784dcc66" data-image="29651"></a></figure> <p>4. Warm up the oil on a saucepan very well. Put the liver, the fire must be strong in order to make the blood coagulate at once. A little afterwards, turn the fire low and fry for 5 minutes under a top to get a crackle.</p> <figure><a class="images-link" data-lightbox="gallery" href="https://abbigli.com/thumbs/HjNMm8ffR4rnXcBEDBfzpIduOLs=/5606ac48b69d45d5b178f9d115c3ebf1"><img src="https://abbigli.com/thumbs/unsafe/fit-in/1000x0/https://abbigli.com/thumbs/HjNMm8ffR4rnXcBEDBfzpIduOLs=/5606ac48b69d45d5b178f9d115c3ebf1" data-image="29652"></a></figure> <p>5. Turn over the pieces to the other side, fry to disappearance of blood.</p> <figure><a class="images-link" data-lightbox="gallery" href="https://abbigli.com/thumbs/btnElYifxZMXBKNOVSXFwJnYlIQ=/bf8a4e090d744a2ca0373c3f35df929c"><img src="https://abbigli.com/thumbs/unsafe/fit-in/1000x0/https://abbigli.com/thumbs/btnElYifxZMXBKNOVSXFwJnYlIQ=/bf8a4e090d744a2ca0373c3f35df929c" data-image="29653"></a></figure> <p>6. Remove from the saucepan. The fried beef liver is ready! Bon appetit!</p> <figure><a class="images-link" data-lightbox="gallery" href="https://abbigli.com/thumbs/4PJWSyVDqOqTYbBNFEzLPBj0vVg=/4f295f8b229d4e899e573dc91f5b80e9"><img src="https://abbigli.com/thumbs/unsafe/fit-in/1000x0/https://abbigli.com/thumbs/4PJWSyVDqOqTYbBNFEzLPBj0vVg=/4f295f8b229d4e899e573dc91f5b80e9" data-image="29654"></a></figure>